● Buy beef brisket strips that are about the length of your palm for easy handling. Soak and rinse the brisket to remove blood.

● Rinse the beef tendon.

● Choose a large onion for sweetness in the broth. Clean, peel, and cut off the ends, then quarter it.
● Wash the tomatoes, remove the stems, and cut them in half.
● Scrub and slice the fresh ginger.

● A friend asked how to make a beautiful dish quickly. I suggest making the preparation and cooking process feel ceremonial. Start by placing the beef tendon, spice mix, and ginger slices, then add the onion and tomatoes.

● Finally, add the beef brisket strips, seasonings, and water up to the pressure cooker's maximum fill line. Cook for 30 minutes as recommended for the ingredients. (I like this brand of spicy bean paste because it's not overly salty.)

● You can cook the beef tendon before bed and let it sit overnight. The next day, open the pot, and the cooled broth will have solidified fat on top, which you can skim off with a spoon. Remove the beef tendon.

● Cut the beef tendon into preferred sizes with kitchen scissors. Place them in a bowl that can be steamed in a rice cooker, add the beef brisket and broth you plan to eat, and heat with 1/3 cup of water in the rice cooker's outer pot.

● Chop some scallions or green onions (they have a milder flavor than white onions and won't overpower the beef broth).

● Boil water in a pot and cook your favorite noodles. Add 3/4 teaspoon of salt to the boiling water for flavor. When the noodles are almost done, blanch some washed greens with them.

Tomato adds a delicious flavor to the beef broth, and skimming the beef fat makes the soup refreshing.

Feel free to serve yourself a bowl of your choice.